how long to bake chicken legs at 350

how long to bake chicken legs at 350

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Chicken as food

Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken“) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.

Introduction

Everybody loves great chicken legs (AKA drumsticks). Kids, grandparents, and mom and dad all love a crispy drumstick. Now you can have them anytime you want. Plus they are economical.

So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done mainly oven drummies. Here is the scaled-down version.

How Long to Bake

There are three variables: the chicken leg size, oven temperature, and the desired internal temperature. I’m aiming for 185° (see next section), so at 425° for about 35 minutes.

ALWAYS COOK TO A FINAL INTERNAL TEMPERATURE. PLEASE, NEVER BY TIME ALONE.

• Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
• Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
• Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
• Chicken legs at 425°F convection – about 35 minutes (I don’t suggest 450°F conventional, do 425°F conventional and add a few minutes)

Remember, all these numbers vary by your oven, also.

The lower the temperature you use, the less crispy your chicken legs will be.

Tips and Tricks for Making the BEST Baked Chicken Legs

Here for the right pan:

Because these guys are thick and saucy, you’ll want a sheet pan with high sides to keep all the juices in and large enough so the chicken isn’t drowning in the sauce. To get the best caramelized texture, the chicken should stick out of the sauce a bit while cooking.

Foil it up:

Make sure you carefully line the pan with foil so you avoid a sticky mess during cleanup.

Sauce, sauce everywhere:

This sauce is so good you may be tempted to bathe in it. Fair warning. I recommend serving the chicken legs with rice and steamed vegetables, and douse those well in the sauce, too. (Although I doubt it’ll take much convincing.)

Check the temperature:

To make sure the chicken is actually done, use this affordable instant read thermometer. Better safe than sorry!

Slow cooker friendly:

Hallelujah, this recipe IS slow cooker adaptable. I use a ½ cup of ketchup, honey, and soy sauce instead of the portions in the instructions, and it turns out a little less sticky, but just as flavorful and heavenly.

Slow cooker friendly:

Hallelujah, this recipe IS slow cooker adaptable. I use a ½ cup of ketchup, honey, and soy sauce instead of the portions in the instructions, and it turns out a little less sticky, but just as flavorful and heavenly.

How Long Does It Take for Drumsticks to Cook in the Oven?

This really just depends on how you’re cooking it. I like to start with a preheated 350 degree F. oven and bake them for 45 minutes, rotate the legs, raise the heat to 425 degrees F., and put them back for about another 15 minutes, until the sauce is bubbly and everything looks caramelized. Turning the legs is key to getting the sauce on “top” of the chicken legs!

How to Cook Chicken Legs in a Slow Cooker

• Place all of the chicken legs in the bottom of a slow cooker (I have this slow cooker). Pour the sauce over the chicken legs. Slow cook on low for 6 hours or on high for 4 hours, until the largest piece of chicken registers 165 degrees F. on an instant read thermometer.
• This option is great for all the reasons the slow cooker is great. You can start it in the middle of the day and have dinner on the table without much hands-on work during the busy evening. Or you can get the slow cooker going, leave the house, and come home to dinner. This is great for working parents, for Sunday dinner (it can cook while you are at church), or if you are running kids to practices or lessons in the evening. This option leads to flavorful moist chicken, but the outside and skin don’t crisp at all.

• Chicken legs at 350°F (177°C) convection or 375°F (190°C) conventional will take about 45-50 minutes
• Chicken legs at 375°F (190°C) convection or 400°F (200°C) conventional will take about 40-45 minutes
• Chicken legs at 400°F (200°C) convection or 425°F (220°C) conventional will take about 35-40 minutes
• Chicken legs at 425°F (220°C) convection will take about 35 minutes. For conventional oven, use 425°F (220°C) add a few minutes instead of setting it straight to 450°F (230°C)

Things you need:

• 3 cups of white breadcrumbs
• 1 cup of grated Parmesan cheese
• 6 tbsp of chopped fresh parsley
• 4 tspn of onion powder
• 1 tbsp of Hungarian sweet paprika
• 1 tbsp of dried oregano
• 2 tspn salt
• 1 1/2 tspn pepper
• 1 1/2 cups (3 sticks) butter
• 9 tbsp of Dijon mustard
• 24 chicken drumsticks

What to do:

Step 1. Remove some moisture off the chicken legs by patting it with dry paper towels.

Step 2. Mix well the following ingredients in a separate bowl: breadcrumbs, Parmesan cheese, parsley, onion powder, paprika, oregano, salt, and pepper.

Step 3. In a saucepan, create a butter mixture. Do this by melting butter over medium-low heat. Once the butter melted, remove from the heat, add mustard and mix thoroughly.

Step 4. Use a basting brush and apply the butter mixture to the chicken legs.

Step 5. After basting, roll the chicken in the breadcrumb mixture. Make sure to coat it evenly.

Step 6. After coating all the chicken legs, put them in the baking sheet.

Step 7. Set the oven to 350°F or 177°C to preheat.

Step 8. Put the baking sheet inside the oven and bake for about 45 to 50 minutes.

Step 9. You may use a meat thermometer to determine if it has reached the desired cooking temperature. We suggest reaching 185°F.

Step 10. Once the chicken legs are done, take them out of the oven.

Step 11. Transfer it on a plate. Serve warm.

NOTES